Baked Eggplant With Savory Cheese Stuffing

Name: Baked Eggplant With Savory Cheese Stuffing
Cook time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 lbs eggplants, see note; cooking spray; 1 ounce white bread, slice; 1 teaspoon extra virgin olive oil; 1 1/2 cups finely chopped onions; 1 1/4 cups finely chopped red bell peppers; 1 cup finely chopped seeded plum tomato; 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano; 2 garlic cloves, minced; 3 ounces crumbled feta cheese; 1/4 cup chopped fresh flat-leaf parsley; 3/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Submitted by That is Dr House to

"From Cooking Light"

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Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

2 lbs eggplants, see note
cooking spray
1 ounce white bread, slice
1 teaspoon extra virgin olive oil
1 ¹⁄₂ cups finely chopped onions
1 ¹⁄₄ cups finely chopped red bell peppers
1 cup finely chopped seeded plum tomato
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
2 garlic cloves, minced
3 ounces crumbled feta cheese
¹⁄₄ cup chopped fresh flat-leaf parsley
³⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper

directions

It should be two one pound eggplants approximately
Cut in half lengthwise.
Preheat oven to 400°.
Cut eggplant in half. Make 4 crosswise cuts to eggplant sides to score them. Then place halves, cut sides down on foil lined baking sheet sprayed. Bake at 400F for 25 minutes or until tender. Remove from oven. Cool 10 minutes. Carefully remove pulp and leave a shell about 1/3 inch thick. Save them. Chop the pulp.
Reduce oven temperature to 350°.
Put the slice of bread in processor and pluse until you have coarse crumbs. Measure about 1/2 cup then drizzle the breadcrumbs with olive oil and pulse to combine.
Spray large skillet with pam and heat over med high. Add onion and saute 3 minutes. IF you are having problems dry saute add a bit of water or broth.
Add the eggplant, bell pepper, tomato, oregano and garlic. Cover and reduce heat. Simmer 10 minutes and stir occasionally. Uncover and cook 5 more minutes or until liquid is gone. Stir occasionally.
Remove from heat and stir in cheese, parsley, salt and pepper then stuff the shells with 1/2 cup of the onion/eggplant mix then sprinkle with the breadcrumb mix.
Place on cooking sheet and bake at 350F for 30 minutes or until thoroughly heated and light brown.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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